Apple
Pie (sugar-free)
From the kitchen of Norma (Nana) Welton
Line bottom of pie pan with half of rolled pie crust. Place apples in a large bowl. Combine cornstarch, Equal, cinnamon, nutmeg and salt in a small bowl. Sprinkle cornstarch mixture over apples; coat apples evenly. Arrange apples in pie crust.
Roll remaining pie crust into a circle to fit top of pie. Place crust on top of apples; seal edges, trim and flute. Cut several slits in pie crust with paring knife.
Bake in preheated 400° oven until pie crust is golden and apples are tender (40 to 50 minutes.) Cool on wire rack.
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Place sugar, cinnamon and tapioca in a small bowl, mix well. Set aside. Peel apples, cut into eights. Place apples in a large pot with just enough water to cover the bottom of the pot to prevent burning. Cover with lid.
Cook apples until slightly soft, checking often to prevent over-cooking and to stir the apples. Remove from heat. Arrange apples in pie pan making three layers. Sprinkle each layer with 1/3 of the sugar, spice and tapioca mixture. Dot last layer with butter.
Place top crust on pie, seal and flute edges, sprinkle top of crust with a small amount of sugar. Cut several slits to permit steam to escape. Bake at 400°F for 30-40 minutes or until apples test soft with a fork and the crust is golden brown.
| Nana's Tip: Place a cookie sheet covered with aluminum foil on lower rack in oven to catch drippings. |
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In a large bowl, make crumb topping by stirring together 3/4 cup packed brown sugar, 1/2 cup flour and 1/2 teaspoon cinnamon. Using a pastry blender, cut in 1/3 cup butter until mixture forms coarse crumbs. Stir in 1 cup chopped walnuts.
Place pastry into a 9 inch pie plate, trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute edge of pastry with thumbs. Press the tines of a fork lightly onto the center of each flute. Set aside.
Preheat oven to 375°. In a large mixing bowl, stir together sugar, flour, cinnamon and salt. Add apple slices. Gently toss to combine.
Transfer apple mixture to pastry lined pie plate. Sprinkle Crumb Topping over apple mixture. Gently pat mixture down over apples.
Place pie on a baking sheet. Cover entire pie loosely with foil. Bake 15 minutes.
Remove foil. Bake for 35 to 40 minutes more or until top is dark golden brown
and apples are tender. Cool on a wire rack.
Adapted from a recipe
in Better Homes and Gardens
Preheat oven to 450 °. Line a 9 inch pie pan with pie crust.
Prepare berries (Gooseberry, Current, Blackberry, Raspberry, Strawberry, Blueberry, Huckleberry or Loganberry) by washing, removing steams, picking over and discarding any bruised or spoiled fruit. Four cups of prepared berries will be needed.
Thickening:
Mix together 2 and 2/3 tablespoons quick-cooking tapioca and 2/3 to 1 cup
sugar. Or mix 2 tablespoons cornstarch with 1/4 cup water or fruit juice until
very smooth and then blend with 2/3 to 1 cup sugar.
Whether you use tapioca or cornstarch, gently mix fruit together with your choice of thickening. Let the mixture stand for 15 minutes after mixing. Season fruit with, 1 1/2 tablespoons lemon juice or 1/2 teaspoon cinnamon. Gently fill pie crust with berry mixture. Dot the top of fruit with 1 to 2 tablespoons butter.
Cover the pie with a top crust or with a lattice. If using top crust, poke holes on top of crust to release steam. Sprinkle top of crust with a small amount of sugar.
Bake at 450° for 10 minutes. Reduce the heat to 350° and continue baking for 40-45 minutes.
| Nana's Tip: Use any of these fresh berries in this recipe: Gooseberry, Current, Blackberry, Raspberry, Strawberry, Blueberry, Huckleberry or Loganberry. |
Add:
Press pie crust into 9 x 13 pan.
FILLING
Combine:
Spread filling on dough. Bake at 400° for about 30 minutes.
| Recipe History: This easy-to-prepare recipe was translated from Finnish by Jean Oldham. Originally called "Mother's Berry Pie," the recipe came from Hanna Kujala of Nivala, Finland, the mother of the Oldham's exchange student. |
Beat egg in a large mixing bowl at high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake in preheated 325° oven for 55-60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream.
If using frozen pie shell, use deep dish style, thawed completely. Bake on
baking sheet (following box instructions) and increase baking time slightly.
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In a large (4 cup) microwave safe measuring cup, place 1 1/2 cups milk. Microwave on high for 3 1/2 minutes. In a small bowl place sugar, cornstarch, salt and cocoa. Add the remaining 1/2 cup of milk and mix until well blended. Add cocoa mixture to the warm milk and microwave for 1 minute.
Remove from microwave and stir, repeat one minute cooking time and stirring until thick. Add butter and vanilla. Pour mixture into prepared pie crust.
See Chocolate Graham Cracker Crust recipe.
See Meringue Pie Topping recipe.
Add:
Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes. Serve warm or cold.
| Nana's Tip: Serve with whipped cream. |
Melt chocolate with butter over low heat, stir until blended. Remove from heat; gradually blend in milk.
Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and nuts; sprinkle over filling.
Bake at 375° for 45 minutes. Filling will be soft, but will set while cooling. Cool at least 4 hours before cutting.
| Nana's Tip: This recipe will produce a rich chocolate pie with a crunchy coconut and pecan topping. |
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Blend all ingredients (except for coconut) for 2 minutes in a blender. Coat a 10-inch pie pan with spray cooking oil. Add coconut and pour mixture into the pie pan. Bake at 350 degrees for 45 minutes. Cool on a rack before slicing.
| Nana's Note: The Bisquick forms the crust with a custard-type center and coconut top. This pie is very easy and fast to make. It looks and tastes great -- and clean up is a breeze! More info. |
Pour water over date crystals. Set aside for about 5 minutes to allow for hydration.
In a mixing bowl, cream the butter and sugar. Add well beaten egg yokes, date crystals, vanilla, lemon juice and nuts. Fold in stiffly beaten egg whites.
Pour into uncooked pie shell and bake in 350 degree oven for about 40 minutes. Serve topped with whipped cream.
| Nana's Note: More info about Shields Date Crystals. |
Combine 1 1/4 cups fine graham cracker crumbs, 1/4 cup sugar and 6 tablespoons melted butter or margarine. Mix well until butter, sugar and cocoa are blended. Press firmly into a 9 inch pie pan making sure the mixture reaches the top of the pie pan. Chill.
| Nana's Tip: For a regular graham cracker crust simply use standard graham crackers (not chocolate). |
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In a large bowl beat egg yolks and condensed milk at high speed for five minutes while gradually drizzling lime juice over egg mixture. Continue beating until blended and slightly thickened; beat in zest near end of 5 minutes of mixing. Pour into baked pie shell.
Bake six minutes at 350° or until surface is barely set, but still jiggles in center. Remove from oven set on a wire rack.
Spread 1/2 meringue around edge of pie to seal. Pile remaining meringue in the center of pie and spread to completely cover top of pie.
Bake at 350° for 10-12 minutes. Remove from oven and place on a wire rack to cool. Refrigerate two hours before serving.
| Nana's Tip: Use my meringue recipe to top off this delicious lime pie, or just add whipped cream as shown in image. If not using meringue, bake at filling 350° for 10-11 minutes total. This recipe yields a pie with a tart bite. If this is not to your tastes, add a 1/2 cup sour sour cream while mixing. (+/- 5-6 limes) |
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Preheat oven to 350°. In medium saucepan combine 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks (see Nana's Tip below for optional egg yolk free filling). Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Stir in next three ingredients. Spoon hot filling into baked pie shell.
In a small bowl beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350° for 10-15 minutes, or until meringue is golden. Cool. Before cutting a meringue-topped pie, dip knife in water, no need to dry knife.
| Nana's Tip: For egg yolk free pie filling add 2 more tablespoons of corn starch to the 1/4 cup and the two drops of yellow food coloring. |
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Spread bottom of crust gently with jam. With a wire whisk, mix cream cheese and sugar in a large bowl until smooth. Gently stir in 1/2 (4 ounces) of whipped topping. Spread on top of jam.
Pour milk into a large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minute or until blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping,
if desired. Store leftover pie, covered, in refrigerator. Serves 8.
Adapted from a Craft
Celebrations recipe
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Dissolve Jell-O in boiling water until all crystals disappear. Stir in peel and lime juice.
Add softened ice cream by spoonfuls stirring until melted. Chill in bowl till mixture mounds slightly when spooned. Pour into cooled pastry shell.
Chill until firm. Top with whipped cream.
| Nana's Tip: If ice cream is frozen firm, place into a suitable size bowl. Microwave to slightly melt ice cream. |
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Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form, and all sugar is dissolved.
Spread meringue over hot filling, sealing to edge of crust. Bake at 350°
for 10-15 minutes, or till meringue is golden. Cool before cutting.
| Nana's Tip: Before cutting a meringue-topped pie, dip knife into water, no need to dry. |
Mix first five ingredients, add eggs mix well. Pour mixture into unbaked pie shell. Add pecans on top of pie.
Bake at 350° for 10 minutes. Reduce temperature to 325° bake for 35 minutes more or until knife inserted in the center comes out clean.
| Nana's Tip: You can also determine if the pie is fully cooked by gently shaking the pie to see if the filling has congealed. |
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Combine oil and milk, do not stir. Add all at once to flour mixture. Stir with fork until all flour disappears. Form into two balls (slightly larger ball is for lower crust for double crust pie). Flatten dough slightly.
Roll each ball of dough between waxed paper. Roll the larger ball until it reaches approximately 10-inches in diameter.
Peel off top piece of waxed paper and flip the other piece of paper, crust side down, onto pie pan. Carefully peel off the waxed paper.
If your recipe calls for a baked crust, place pan in a 450° oven for 10-12 minutes, or until golden brown. Using a fork, poke three or four rows of holes in the bottom of the pie crust.
| Nana's Tip: Don't worry if the pie crust breaks or is not fitting well, you can patch this crust together at any place that is necessary. |
In a large bowl use a fork to stir together flour, sugar and salt, cut in shortening with fork until crumbly.
In a small bowl beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened.
Divide dough in 5 portions and with hands shape each in flat-round balls ready for rolling. Wrap each ball in plastic or waxed paper and chill at least 1/2 hour. When ready to use the pie crust, lightly flour both sides of the ball and roll out on lightly floured board or pastry cloth.
No matter how much you handle this dough, it will always be flaky. Scraps can be re-rolled if necessary. Dough can be left in the refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.
Makes two 9-inch double-crust pies and one pie shell or about 10 tart shells.
| Nana's Note: Recipe contributor Millie Hockin suggests dividing the dough into just fours balls, she has found that it may work better than using five balls. |
Preheat oven to 375°. Combine crushed cookies, butter and 1/4 cup sugar in small bowl. Press into the bottom and sides of a 9 inch pie plate. Bake for 8 minutes, then cool completely.
Spread softened ice cream over gingersnap crust. Freeze for two hours or until firm.
Combine pumpkin, 3/4 cup sugar and pumpkin spice in a medium bowl. In a small mixing bowl beat whipping cream and vanilla until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with pumpkin topping (optional, shown below).
Pumpkin Topping:
In a small bowl combine one 12.25 ounce jar caramel or butterscotch sauce, 1/2
cup Libby's Pumpkin and 1/2 teaspoon pumpkin pie spice.
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Mix pumpkin, brown sugar, bitters, ginger, nutmeg and cinnamon. Fold in whipped topping.
Spread softened ice cream into cooled crust. Swirl pumpkin mixture over ice cream.
Quickly freeze (uncovered) at least 3 hours. Remove from freezer 15 minutes before serving. Sprinkle with pecans.
OPTIONAL: Gingersnap Crust| Nana's Note: I prefer using a traditional pie crust, but you might also like the optional ginger snap crust. |
Mix pumpkin, evaporated milk and eggs in medium bowl. Mix in remaining ingredients. Pour mixture into prepared unbaked pastry shell.
Bake in preheated 425° oven for 15 minutes. Then, reduce heat to 350°
and bake until knife inserted near center comes out clean (about 40-50 minutes).
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Combine sugar, salt, cinnamon, ginger and cloves in a large bowl. Add lightly beaten eggs. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in a pre-heated 425°F oven for 15 minutes. Reduce temperature to
350° F; bake for 40-50 minutes or until knife inserted near center comes
out clean. Cool on a wire rack for two hours.
Blend sugar, all spices, eggs, then milk. Bake 40 minutes at 375°.
Original Recipe
Cut each Reese's Peanut Butter Cups into six pieces, then set aside. Melt Hershey Kisses in a microwave oven for one minute or until soft when stirred.
Stir melted Kisses into 3 1/2 cups Cool Whip until well blended (reserve remaining Cool Whip). Spread 1/2 of the chocolate Cool Whip mixture into desired pie crust. Sprinkle with Reese's Peanut Butter Cup pieces.
Add remaining chocolate Cool Whip mixture spreading evenly over Reese's Peanut Butter Cup pieces. Refrigerate three hours, or until set.
| Nana's Tip: Spread remaining Cool Whip on top of pie. This is a chocolate lover's delight for sure! |
Beat above ingredients until stiff; then add one teaspoon vanilla; beat again.
Mix egg whites into above ingredients. Bake in a 10-inch pie dish greased, 25 min. At 350°. Let cool.
Keep pie covered in freezer until ready to serve, then add whipping cream
topped with pineapple, strawberries or bananas.
Original Recipe
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Beat all ingredients, except walnuts, with a rotary beater. Mix in chopped walnuts. Pour into prepared pie crust.
Bake at 375° for 40 to 50 minutes. A knife inserted into the center of
the pie should come out clean when pie is done.
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Topping:
Heat oven to 425°. Combine pumpkin, sweetened condensed milk, egg, cinnamon, ginger, nutmeg and salt; mix well. Pour into pie crust. Bake 15 min. Remove pie from oven. Reduce oven to 350°.
Combine dry ingredients of topping, cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350° or until inserted knife comes out clean.
| Nana's Tip: You can substitute ground cloves for nutmeg. |
